Innholdsfortegnelse for Home Quick Food in your air fryer i Home

My husband won the “should we get an air fryer?” argument in our house and has been teasing me ever since about being right and changing the way we cook as a family. With two young children, it is a saving grace come dinnertime as it’s much faster than the oven, safer than a frying pan on the stove that little fingers can just about reach, and so versatile. I love the thrill of serving crispy pork belly slices with crunchy slaw and flatbread to guests who can’t believe that it was cooked in an air fryer. Not to mention dishing up crispy lamb riblets, sweet potato fries and all the usual crumbed delights favoured by my kids. Editing this selection of delicious recipes has been a joy (the cookie…

prep + cooking time 30 minutes makes 12 level easy INGREDIENTS 1 tbsp (15ml) extra virgin olive oil3 bacon rashers, chopped finely½ small leek, sliced thinly2 eggs⅓ cup (80ml) pouring cream½ cup (125ml/60g) grated mozzarellato serve: sea salt flakes (optional) METHOD 1 Grease a 12-hole mini muffin pan and make sure it fits in your air fryer. 2 Heat the oil in a medium frying pan and cook the bacon, while stirring, for 3 minutes or until lightly browned. Add the leek and cook, while stirring, for 5 minutes or until the leek softens and the bacon is crisp. Cool for 2 minutes. 3 Preheat a 6.2L/1.2kg capacity air fryer to 180°C for 3 minutes. 4 Spoon the bacon mixture into the prepared muffin pan holes. Lightly whisk the eggs…

prep + cooking time 30 minutes makes 8 level medium INGREDIENTS 2 tbsp (30ml) honey1¼ cups (312.5ml) double cream yoghurt2 tbsp (30ml) tahini a pinch of salt½ tsp (2.5ml) mixed spice2½ cups (625ml/375g) self-raising flour6 Medjool dates (100g), pitted, choppedolive oil in a spray bottleto serve: double cream yoghurt, sliced pear and honey METHOD 1 Stir the honey, yoghurt, tahini, salt, mixed spice and 2 tbsp water in a jug until combined. Place the flour in a bowl and pour the yoghurt mixture over it. Using a dinner knife, ‘cut’ the wet ingredients through the flour to form a loose dough and then scatter with the dates. 2 Place a piece of baking paper on a work surface and turn the dough out onto the paper. Using your hands, knead…

prep + cooking time 1¼ hours (+ refrigeration) serves 4 level medium INGREDIENTS 750g chopped orange sweet potatoolive oil in a spray bottle2 trimmed whole mealies (500g)2 spring onions, finely chopped4 breakfast sausages½ cup (125ml/90g) rice flour2 eggs1¾ cups (430ml/135g) shredded coconutto serve: baby spinach leaves and tomato chutney METHOD 1 Pull out the pan and basket of a 6.2L/1.2kg capacity air fryer. Place the sweet potato in the basket and spray with oil, then slide the pan and basket back into the appliance. Set the temperature to 180ºC and set the timer for 20 minutes; cook, turning the sweet potato halfway through the cooking time. 2 Taking care, pull out the pan and basket; add the mealies to the basket. Set the timer for 5 minutes; leave to cook.…

TIP To prepare the lemon drizzle, simply mix 30ml sifted icing sugar with a squeeze of lemon juice to make a smooth, spreadable icing and use a piping bag or teaspoon to drizzle over the warm pies. LANCEWOOD® CREAM CHEESE AND JAM PUFFS Makes 10 Preparation: 10 minutes Cooking time: 15 minutes Air fryer temperature: 180°C • 400g sheet puff pastry, defrosted• 230g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature• 30ml castor sugar• 15ml cake flour• 2ml vanilla essence• 1 egg, separated• 60ml strawberry jam 1 Beat the cream cheese, sugar, flour, vanilla and egg yolk together until smooth. 2 Cut the puff pastry sheet into 10 squares (9 x 9cm each). Top each square with a spoonful of cream cheese mixture and 1 teaspoon of jam. Beat the…

prep + cooking time 45 minutes (+ refrigeration) makes 20 level medium INGREDIENTS 3 cups (750ml) chicken or vegetable stock1 cup (250ml/170g) instant polenta30g butter, chopped1¼ cups (312.5ml/100g) finely grated Parmesanolive oil in a spray bottle METHOD 1 Bring the stock to the boil in a large deep saucepan. Add the polenta in a thin steady stream, whisking constantly until there are no lumps. Reduce the heat to low. Cook, stirring with a long-handled wooden spoon or whisk, for 10 minutes until soft and thick. Stir in the butter and ½ cup of the grated Parmesan. 2 Grease a deep 20cm square cake pan and line the base and sides with baking paper. Pour the polenta mixture into the pan, then cover and refrigerate for 3 hours to firm. 3…

prep + cooking time 40 minutes makes 12 level medium INGREDIENTS 2 cups (500ml/300g) self-raising flour½ tsp (2.5ml) bicarbonate of soda1 tsp (5ml) salt50g cold butter, chopped coarselyabout ¾ cup (180ml) buttermilk2 tbsp (30ml) ready-made pasta sauce2 tbsp (30ml) barbecue sauce½ small red onion, sliced thinly80g ready-grilled peppers in oil, sliced thinly1 tbsp (15ml) chopped rosemary80g sliced salami, chopped coarsely12 kalamata olives, pitted and sliced1 cup (250ml) grated mozzarella METHOD 1 Sift the flour, bicarb and salt into a medium bowl; using your fingertips, rub in the butter. Add enough buttermilk to mix to a soft, sticky dough. Turn the dough out onto a floured surface and knead lightly until smooth. Roll the dough out into a 30 x 40cm rectangle on a floured sheet of baking paper. 2 Spread…

prep + cooking time 1 hour (+ cooling) makes 18 level medium INGREDIENTS 1 small onion, cut into thin wedges250g cauliflower, chopped finely2 cloves garlic, crushed½ tsp (2.5ml) ground turmeric½ tsp (2.5ml) ground ginger½ tsp (2.5ml) ground cinnamon, plus extra to dust olive oil in a spray bottle100g feta, crumbled2 tbsp (30ml) roasted chopped almonds2 tbsp (30ml) coarsely chopped coriander2 tbsp (30ml) coarsely chopped flat-leaf parsley12 sheets phyllo pastryto serve: lemon wedges and coriander leaves METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3 minutes. 2 Combine the onion, cauliflower and garlic in a medium bowl; sprinkle with the combined spices, then spray generously with oil. 3 Taking care, pull out the air fryer pan and basket; line the basket with baking paper, then place the cauliflower…

prep + cooking time 25 minutes makes 1 pizza serves 2 level easy INGREDIENTS 500g store-bought bread dough⅔ cup (160ml) tomato pasta sauce1 medium red onion, sliced thinly4 bacon rashers, chopped100g pancetta or Black Forest ham, torn1 chorizo (170g), sliced300g grated mozzarella1 small red chilli, slicedto serve: basil leaves METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3 minutes. 2 On a piece of baking paper, roll the dough out in a large oval the size of the air fryer basket. 3 Spread the base with pasta sauce and top with the onion, bacon, pancetta, chorizo, mozzarella and chillies (or choose another pizza variation; see right). 4 Taking care, pull out the air fryer pan and basket; using the paper as an aid, lower the pizza into…

prep + cooking time 1½ hours serves 4 level easy INGREDIENTS 2kg pork loin ribs olive oil in a spray bottle1 cup (250ml) barbecue sauce400g packaged coleslaw mix1 medium green apple, sliced thinly½ cup (125ml) salad dressing MARINADE ⅓ cup (80ml) apple cider vinegar2 tbsp (30ml) Worcestershire sauce2 tbsp (30ml) honey2 cloves garlic, crushed1 tbsp (15ml) extra virgin olive oil DRY SPICE MIXTURE 1 tbsp (15ml) smoked paprika a large pinch of chilli powder1 tsp (5ml) chilli flakes1½ tsp (7.5ml) onion powder1½ tsp (7.5ml) garlic powder2 tbsp (30ml) brown sugar METHOD 1 Using a small sharp knife, remove the layer of membrane from the back of the ribs (or ask your butcher to do this for you). Place the ribs in a large saucepan; cover well with water. Bring to…

TIP You can substitute the salmon with large prawns. prep + cooking time 35 minutes makes 6 level easy INGREDIENTS 2 tbsp (30ml) mirin2 tbsp (30ml) cooking sake2 tbsp (30ml) soy sauce800g centre-cut piece skinless, boneless salmon8 spring onions, trimmed2 tsp (10ml) sesame seeds, toastedto serve: steamed brown rice and quinoa, and lime cheeks MISO SAUCE 2 tbsp (30ml) white (shiro) miso2 tbsp (30ml) rice wine vinegar1½ tbsp (22.5ml) honey1½ tbsp (22.5ml) soy sauce METHOD 1 To make the marinade, combine the mirin, sake and soy sauce in a small bowl. 2 To make the miso sauce, blend the ingredients in a small blender until smooth. 3 Preheat a 6.2L/1.2kg capacity air fryer to 160ºC for 3 minutes. 4 Cut the salmon into 2cm pieces and thread onto six short…

prep + cooking time 1¼ hours serves 4 level medium INGREDIENTS 1kg piece boneless pork belly, rind scored (see tips)1 tbsp (15ml) sea salt flakes½ tsp (2.5ml) Chinese five spiceolive oil in a spray bottle1 cucumber, sliced thinly lengthways1 small red onion, sliced thinly¼ medium Chinese cabbage, shredded1 cup (250ml) Thai basil leaves1 cup (250ml) coriander leaves2 cups (500ml) baby spinach2 long red chillies, seeded, sliced thinly1 spring onion, sliced thinly1 lime, cut into wedges GINGER DRESSING 1 stalk lemongrass, chopped finely1 tbsp (15ml) finely grated ginger1½ tbsp (22.5ml) soy sauce1½ tbsp (22.5ml) lime juice1 tbsp (15ml) sesame oil1 tbsp (15ml) rice wine vinegar1 tbsp (15ml) castor sugar METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3 minutes. 2 Pat the pork dry with paper towel. Combine…

prep + cooking time 45 minutes makes 8 level medium INGREDIENTS 3 medium potatoes (600g), chopped coarsely2 tbsp (30ml) olive oilolive oil in a spray bottle400g skinless, boneless salmon fillets2 spring onions, sliced thinly2 tsp (10ml) finely grated lemon zest1 tbsp (15ml) finely chopped dill or parsley1 egg, beaten lightly1½ cups (375ml/110g) panko breadcrumbssauce of your choice (see page 78)to serve: lime wedges METHOD 1 Boil, steam or microwave the potatoes until tender, then drain. Mash the potatoes with olive oil until smooth. 2 Meanwhile, preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3 minutes. 3 Taking care, pull out the air fryer pan and basket; spray the basket with oil, then place the salmon in the basket. Slide the pan and basket back into the appliance. Keep the…

prep + cooking time 1 hour serves 6 level medium INGREDIENTS 1 medium brinjal (400g), peeled, cut into 4cm piecesolive oil in a spray bottle400g tin chickpeas, drained, rinsed1 small red onion, chopped finely2 cloves garlic, crushed1 tbsp (15ml) finely chopped rosemary leaves1¾ cups (437.5ml/140g) finely grated Parmesan1½ cups (375ml/150g) dried breadcrumbs6 soft hotdog rolls1 cup (250ml) tomato pasta sauce, heateda handful baby rocket leaves2 tsp (10ml) balsamic vinegar METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 200°C for 3 minutes. Line an oven tray with baking paper. 2 Taking care, pull out the air fryer pan and basket; place the brinjal in the basket and spray with oil. Slide the pan and basket back into the appliance. Keep the temperature set at 200°C and set the timer for…

TIP You can experiment with any of the LANCEWOOD® Cream Cheese flavours – the new Smokey Onion & Mustard Cream Cheese and classic Spring Onion & Chives Cream Cheese are also delicious! STUFFED JALAPEÑO & CHILLI CHICKEN BREASTS Serves 4 Preparation: 15 minutes Cooking time: 25–30 minutes Air fryer temperature: 180°C • 125ml LANCEWOOD® Jalapeño & Chilli Cream Cheese• 125ml LANCEWOOD® Cheddar, finely grated• 4 chicken breast fillets• 8 rashers streaky bacon• olive oil spray• 15ml runny honey (optional) 1 Divide the cream cheese into four ‘logs’ and roll in the cheddar. 2 Using a sharp knife, cut a pocket in each chicken breast and open the cavity to make room for the filling. Place a cheese log inside each breast, then wrap two rashers of bacon around the filled fillet; secure…

prep + cooking time 30 minutes serves 4 level easy INGREDIENTS 600g cleaned calamari tubes and tentacles1½ tbsp (22.5ml) sea salt flakes2 tsp (10ml) coarsely ground black pepper3 tsp (15ml) ground Sichuan pepper1 tsp (5ml) chilli powder⅔ cup (160ml/100g) cornflour½ tsp (2.5ml) baking powder1 cup (250ml) milk olive oil in a spray bottle4 long red chillies, seeded, sliced thinly1 spring onion, sliced thinly2 medium lemons, halved or cut into wedges METHOD 1 Cut the tentacles in half, or quarters if large. Cut the calamari tubes down one side; open them out and pat dry. Score the inside lightly with a small sharp knife in a criss-cross pattern, without cutting all the way through. Cut the calamari tubes into 2.5 x 5cm pieces. Pat dry with paper towel. 2 Preheat a…

prep + cooking time 45 minutes serves 4 level easy INGREDIENTS 8 large potatoes or 4 medium-sized orange sweet potatoesolive oil in a spray bottle½ tsp (2.5ml) salt flakesto serve: butter METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 200°C for 3 minutes. 2 Prick the potatoes all over with a fork. Taking care, pull out the air fryer pan and basket; place the potatoes in the basket, spray with oil and sprinkle with salt flakes. Slide the pan and basket back into the appliance. Keep the temperature set at 200ºC and set the timer for 40 minutes; cook, turning halfway through the cooking time, until the potatoes are tender when pierced with the tip of a knife. 3 Transfer the potatoes to plates. Cut a cross in the…

prep + cooking time 55 minutes serves 6 level easy INGREDIENTS 1.2kg red potatoes, halved if large3cups (750ml) white vinegar1 tbsp (15ml) cooking salt¼ cup (60ml) extra virgin olive oil1 bulb garlic, cloves separated3 rosemary sprigs METHOD 1 Place the potatoes in a large saucepan. Add the vinegar, salt and enough water to just cover; bring to the boil. Boil, partially covered, for 15–20 minutes (the time will vary depending on the size of the potatoes) or until the potatoes are tender; drain. 2 Preheat a 6.2L/1.2kg capacity air fryer to 200°C for 3 minutes. 3 Transfer the potatoes to a large oven tray. Using a potato masher or the back of a spoon, press down on the potatoes until flattened slightly and the skins split. Brush the potatoes with…

prep + cooking time 45 minutes serves 4 level easy INGREDIENTS 2 tbsp (30ml) ground flaxseed (see tip)¼ cup (60ml) Dijon mustard2 tbsp (30ml) hot sauce1⅔ cups (410ml/250g) flour2 tsp (10ml) onion powder2 tsp (10ml) garlic powder2 tsp (10ml) smoked paprika½ tsp (2.5ml) cayenne pepper½ tsp (2.5ml) ground white pepper1.5kg cauliflower floretsolive oil in a spray bottleto serve: hot sauce and lemon wedges METHOD 1 Combine the ground flaxseeds with ⅔ cup water in a large bowl; allow to stand for 5 minutes or until thickened. Add the mustard and hot sauce; stir to combine. Combine the flour, onion powder, garlic powder and spices in a second large bowl; season with salt. 2 Preheat a 6.2L/1.2kg capacity air fryer to 180°C for 3 minutes. 3 Add the cauliflower to the…

PUMPKIN PIE WITH CINNAMON This delicious side dish boasts all the flavours of pumpkin fritters, without the fuss. Serve with a generous sprinkling of cinnamon sugar. Serves 4 Preparation: 15 minutes Cooking time: 20 minutes Airfryer temperature: 180°C • 250ml cooked pumpkin, mashed• 80ml self-raising flour• 80ml sugar• a large pinch of salt• 80ml cream• 1 egg• 30ml melted butter• Cinnamon or cinnamon sugar to serve (optional) 1 Grease a 20cm enamel dish or cake tin with a 500ml capacity with non-stick cooking spray or butter. To make the batter, mix all the ingredients with your stick blender until smooth and pour into the prepared dish. 2 Carefully pull out the pan and basket of your 1.4kg/7.3L capacity Philips Airfryer XXL; place the pumpkin pie dish inside, close and air-fry…

prep + cooking time 1 hour serves 4 level easy INGREDIENTS 125g butter¼ cup (60ml/35g) flour2 cups (500ml) milk200g grated Gruyère cheese1 tbsp (15ml) white miso500g broccoli florets1 cup (250ml/75g) panko breadcrumbs⅓ cup (80ml) raw flaked almonds, toasted METHOD 1 Melt half the butter in a heavy-based saucepan over medium heat, then stir in the flour; cook, while stirring, until the mixture bubbles. Gradually add the milk; cook, while stirring continuously, for 4 minutes or until the mixture boils and thickens. Remove from the heat and stir in half the Gruyère and the miso. Season to taste. Divide the cheese sauce between two 18cm oval dishes; ensure that the dishes will fit into a 6.2L/1.2kg capacity air fryer. 2 Bring a large saucepan of water to the boil. Cook the…

prep + cooking time 25 minutes serves 4 level easy INGREDIENTS 2 bunches mixed colour baby carrots (500g), peeled20g butter, melted1 tbsp (15ml) extra virgin olive oil2 tbsp (30ml) honey or maple syrup1 clove garlic, crushed¼ cup (60ml/35g) unroasted hazelnuts METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 200°C for 3 minutes. 2 Cut any large carrots in half lengthways. Place the carrots in a large bowl with the butter, oil, honey and garlic, then season; toss to combine. 3 Place the carrots in the air fryer basket, reserving any leftover butter mixture in the bowl; cook for 10 minutes at 200°C, turning halfway through the cooking time. 4 Scatter the hazelnuts over the carrots; cook for a further 5 minutes at 200°C or until the carrots are golden…

TIP Uncooked spiced crumble topping can be frozen for up to three months. Use frozen and bake for 20 minutes. prep + cooking time 35 minutes serves 4 level easy INGREDIENTS 250g strawberries3 large red apples (600g)1 tsp (5ml) vanilla bean paste2 tbsp (30ml) orange juice2 tbsp (30ml) maple syrup⅓ cup (80ml) flaked natural almonds, roastedto serve: icing sugar and vanilla ice cream SPICED CRUMBLE TOPPING 1 cup (250ml/120g) almond meal¾ cup (180ml/65g) rolled oats3 tsp (15ml) ground ginger1 tsp (5ml) mixed spice2 tbsp (30ml) maple syrup75g cold butter, chopped finely METHOD 1 To make the spiced crumble topping, place the ingredients in a medium bowl. Using your fingertips, rub the mixture together until it forms small clumps. 2 Halve the strawberries and peel, core and coarsely chop the apples.…

1 Make sure the accessories required for a recipe fit comfortably in the basket of your air fryer before you start cooking. You don’t need to invest in special equipment; ovenproof silicone and ceramics, non-stick bakeware, Pyrex, enamel and even certain cast-iron pots can be used safely. 2 Use oil sparingly to prevent burning, facilitate browning and add flavour. No additional oil is required for naturally fattier foods such as sausages or meatballs. For battered, floured and crumbed recipes, spray or brush the basket and food lightly with olive, avocado or vegetable oil. Invest in an olive oil spray, fill a reusable oil spray bottle, or simply use a brush to apply cooking oil. 3 For consistent results, do not overload the air fryer basket; never make it more than…

prep + cooking time 30 minutes serves 4 level easy INGREDIENTS 2 medium oranges¼ cup (60ml) maple syrup150g cherries, pitted, halved16 whole cherries, extra3 eggs¼ cup (60ml) milk½ tsp (2.5ml) ground cinnamon1 tsp (5ml) vanilla bean paste8 x 2cm-thick slices sourdough bread olive oil in a spray bottle⅓ cup (80ml) double cream yoghurt⅓ cup (80ml) flaked natural almonds, toastedto serve: extra maple syrup and ground cinnamon METHOD 1 Peel a thin strip of rind from 1 orange and finely grate 1 tsp of zest. Squeeze the juice from both oranges – you will need ½ cup (125ml) juice. Combine the strip of orange rind, orange juice and maple syrup in a small heatproof bowl with the halved and extra whole cherries. Pull out the pan and basket of a 6.2L/1.2kg…

prep + cooking time 45 minutes serves 6 level easy INGREDIENTS 18 muffin wraps (¾ cup/180ml each)2 cups (500ml/240g) almond meal2 tbsp (30ml) chia seeds1 tsp (5ml) baking powder½ tsp (2.5ml) bicarbonate of soda1 tsp (5ml) ground cinnamon1 tbsp (15ml) ground ginger3 eggs¼ cup (60ml) extra virgin olive oil¾ cup (180ml/110g) coconut sugar2 tsp (10ml) vanilla extract1 large baby marrow (150g)1 large carrot (180g)1 large apple (200g)½ cup (125ml/120g) smooth ricotta¼ cup (60ml) raw almonds, chopped METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 160ºC for 3 minutes. Stack three muffin wraps together to create six triple-layered muffin wraps. 2 Combine the almond meal, chia seeds, baking powder, bicarb and spices in a large bowl. Whisk the eggs, oil, sugar and vanilla in a medium bowl; add this to…

prep + cooking time 1 hour makes 12 level medium INGREDIENTS 2 cups (500ml/180g) rolled oats⅓ cup (80ml/50g) sunflower seeds¼ cup (60ml/50g) pumpkin seeds125g dried apricots2 tbsp (30ml) white chia seeds⅓ cup (80ml/25g) desiccated coconut100g butter, chopped⅓ cup (80ml/75g) firmly packed brown sugar2 tbsp (30ml) honey½ tsp (2.5ml) ground cinnamon METHOD 1 Process 1 cup oats until they form the consistency of desiccated coconut. Add the sunflower seeds and pumpkin seeds; pulse briefly until coarsely chopped. Transfer the mixture to a large bowl. Process the apricots, chia seeds and 2 tablespoons boiling water until finely chopped; add this to the bowl with the coconut. 2 Stir the butter, sugar, honey and cinnamon in a medium saucepan over low heat until the sugar dissolves and the mixture is smooth. Stir this…

prep + cooking time 1½ hours (+ cooling) makes about 50 level medium INGREDIENTS 40g butter1 medium onion, chopped finely2 cloves garlic, crushed2 cups (500ml/400g) arborio rice (risotto rice)½ cup (125ml) dry white wine4 cups (1L) vegetable stock, boiling½ cup (125ml) pouring cream1 cup (250ml/80g) grated Parmesan½ cup (125ml/50g) grated mozzarella2 egg yolks1½ cups (375ml/110g) panko breadcrumbsolive oil in a spray bottle½ cup (125ml) aïolito serve: lemon wedges METHOD 1 Melt the butter in a medium saucepan over medium heat. Cook the onion and garlic, while stirring, for 2 minutes or until the onion has softened. Add the rice and stir to coat it in the mixture. Add the wine; cook, while stirring, for 2 minutes or until the wine evaporates. 2 Stir in 1 cup (250ml) of the boiling…

TIP You can find spring roll wrappers in the freezer section of your deli or local supermarket. Thaw before using. prep + cooking time 35 minutes makes 10 level easy INGREDIENTS 50g dried rice vermicelli noodles1 clove garlic, crushed2 tbsp (30ml) finely chopped ginger1 shallot, sliced thinly1 large carrot, cut into matchsticks2 cups (500ml/160g) shredded Chinese or green cabbage½ tsp (2.5ml) Chinese five spice1 tsp (5ml) sesame oil2 tsp (10ml) peanut oil2 tbsp (30ml) low-sodium soy sauce1 tsp (5ml) cornflour10 frozen spring roll wrappers (21.5cm D; see tip)olive oil in a spray bottle METHOD 1 Place the vermicelli in a medium bowl of boiling water for 2 minutes or until soft; drain well. Using scissors, snip the noodles into shorter lengths. 2 Line the basket of a 6.2L/1.2kg capacity air…

prep + cooking time 30 minutes makes 24 level easy INGREDIENTS 250g frozen spinach, thawed2 sheets (400g each) frozen puff pastry, just thawed100g feta, crumbled½ cup (120ml) finely grated Parmesanolive oil in a spray bottle METHOD 1 Place the spinach in a fine sieve and squeeze out any excess liquid. Coarsely chop the spinach, then pat it dry between sheets of paper towel. 2 Place a pastry sheet on a tray lined with baking paper. Top with half the spinach, half the combined cheeses and then the remaining sheet of pastry; scatter over the remaining spinach and cheeses. Cut the pastry stack in half lengthways; place one half on top of the other half and press down firmly. Put the pastry stack in the freezer for 5 minutes to firm…

prep + cooking time 45 minutes serves 6 level easy INGREDIENTS 2 slices white bread⅓ cup (80ml) milk1 medium onion, grated coarsely2 cloves garlic, crushed1 medium carrot, grated finely750g beef mince¼ cup (60ml) chopped flat-leaf parsley1 egg, beaten lightly2 tbsp (30ml) tomato paste olive oil in a spray bottle1½ cups (375ml) tomato passata1½ cups (375ml) pasta sauce with olivesto serve: ribbon pasta or spaghetti, grated Parmesan and basil leaves METHOD 1 Tear the bread into a large bowl and pour the milk over. Add the onion, garlic, carrot, beef, parsley, egg and tomato paste to the bowl; season well. Allow to stand for 10 minutes without stirring. 2 Preheat a 6.2L/1.2kg capacity air fryer to 200ºC for 5 minutes. 3 Using your hands, combine the ingredients in the bowl well.…

prep + cooking time 35 minutes serves 4 level easy INGREDIENTS 12 soft and flexible corn or flour tortillas (15cm D)1 rotisserie chicken½ cup (125ml) barbecue sauce2 tsp (10ml) Tabasco chipotle sauce, plus extra to serve1 cup (250ml) light sour cream1½ cups (375ml) cooked corn kernels400g tin black beans, drained, rinsed1 cup (250ml) grated cheddarto serve: coriander leaves, sliced fresh jalapeño chillies, quartered cherry tomatoes, sliced red onion and lime wedges GUACAMOLE 2 medium avocados1 spring onion, chopped finely1 clove garlic, grated finely2 tbsp (30ml) lime juice1 small red chilli, seeded, chopped finely2 tbsp (30ml) chopped coriander stems METHOD 1 Wrap the tortillas in foil. Pull out the pan and basket of a 6.2L/1.2kg capacity air fryer. Place the tortillas in the basket. Slide the pan and basket back into…

prep + cooking time 35 minutes (+ refrigeration) serves 4 level easy INGREDIENTS ⅓ cup (80ml) hoisin sauce⅓ cup (80ml) low sodium soy sauce2 tbsp (30ml) Chinese cooking wine (shaoxing)2 tbsp (30ml) honey¼ cup (60ml/55g) firmly packed brown sugar4 cloves garlic, crushed½ tsp (2.5ml) Chinese five spice4 x 150g boneless pork steaks500g jasmine rice½ cup (125ml/70g) unsalted roasted peanuts, chopped coarsely2 spring onions, sliced thinly4 baby cucumbers, sliced thinly lengthwaysto serve: extra hoisin sauce METHOD 1 Combine the sauces, cooking wine, honey, sugar, garlic and five spice in a large shallow dish; add the pork and turn to coat in the marinade. Cover and refrigerate for at least 2 hours or overnight. 2 Line the bottom of a 6.2L/1.2kg capacity air fryer pan with foil. Preheat the air fryer to…

GREEN OLIVE DRESSING Process ½ cup pitted green olives, 2 tbsp oregano leaves and ⅓ cup olive oil until almost smooth; season to taste. Makes ¾ cup. CHILLI & LIME MAYO Combine 1 cup creamy mayonnaise with ¼ cup sriracha and 2 tbsp lime juice in a small bowl. Makes about 1½ cups. FETA DRESSING Process ½ cup double cream yoghurt, 100g crumbled feta and 2 tbsp lime juice until smooth; season to taste. Stir in 1 tsp finely grated lime zest. Makes 1 cup. CHILLI PEANUT DRESSING Process 1 crushed clove garlic, 1 finely chopped long red chilli, ⅓ cup roasted unsalted peanuts, ¼ cup fresh lime juice, 1 cup coriander, 2 tbsp brown sugar, 1 tbsp soy sauce and 1 tbsp water until peanuts are finely chopped and…

prep + cooking time 30 minutes makes 4 level easy INGREDIENTS 1 tbsp (15ml) brown sugar2 tbsp (30ml) soy sauce¼ cup (60ml/85g) gochujang chilli paste (see tip)2 cloves garlic, crushed2 tsp (10ml) finely grated ginger700g beef mince1 egg¾ cup (180ml) dried breadcrumbs2 tbsp (30ml) barbecue sauceolive oil in a spray bottle4 slices cheddar4 large brioche buns⅓ cup (80ml) Japanese mayonnaise KIMCHI SLAW ¼ cup (60ml) kimchi, shredded2 tsp (10ml) rice wine vinegar2 tsp (10ml) vegetable oil2 tsp (10ml) sesame oil2 cups (500ml) shredded cabbage (see tips)⅓ cup (80ml) mint leaves METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3 minutes. 2 Combine the sugar, soy sauce, all but 1 tsp chilli paste, the garlic and ginger in a bowl. Add the beef, egg and breadcrumbs; combine well.…

prep + cooking time 1¼ hours serves 4 level easy INGREDIENTS 60g butter, softened1 clove garlic, crushed1 tsp (5ml) paprika2 tsp (10ml) chopped rosemary1tsp (5ml) chopped thyme1.2kg whole chicken½ medium lemon, sliced8 sprigs lemon thyme olive oil in a spray bottle1 bulb garlic, halved4 sprigs bay leaves1 cup (250ml) gravy METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 160ºC for 3 minutes. 2 Combine the butter, garlic, paprika and chopped herbs in a small bowl. 3 Remove and discard any fat from the cavity of the chicken. Pat the cavity and skin dry with paper towel. Tuck the wings under the body. Run your fingers carefully between the skin and the breast meat. Push the butter mixture under the skin to cover the breast. Fill the cavity of the…

prep + cooking time 30 minutes serves 4 level easy INGREDIENTS 4 fresh crumbed chicken schnitzels, 200g each (see tips)olive oil in a spray bottle1 tbsp (15ml) za’atar (see tips)2 tbsp (30ml) red wine vinegar2 tbsp (30ml) extra virgin olive oil1 tbsp (15ml) honey1 clove garlic, crushed12 trimmed red or watermelon radishes, sliced thinly250g cherry tomatoes, halved250g baby cucumbers, sliced thinly2 x 400g tins chickpeas, drained and rinsed½ cup (125ml) dill sprigs4 pita breads, warmed (see tips)to serve: hummus and lemon wedges METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3 minutes. 2 Spray the chicken schnitzels with oil and sprinkle with za’atar. 3 Taking care, pull out the air fryer pan and basket; place the schnitzels in the basket. Slide the pan and basket back into…

prep + cooking time 35 minutes serves 4 level medium INGREDIENTS 4 x 200g beef steaks (rump or sirloin, 2cm thick)about 4 tbsp (60ml) olive oil2 cups (500ml/240g) frozen peas BÉARNAISE SAUCE ½ cup (125ml) dry white wine2 tbsp (30ml) white wine vinegar2 shallots or pickling onions, chopped finely1 tsp (5ml) dried tarragon1 tsp (5ml) black peppercorns3 egg yolks250g butter, melted1 tbsp (15ml) finely chopped fresh tarragon METHOD 1 To make the Béarnaise sauce, combine the wine, vinegar, shallots, dried tarragon and peppercorns in a small saucepan; simmer for 5 minutes or until the liquid is reduced to about 2 tablespoons. Strain through a fine sieve into a heatproof bowl and discard the shallot mixture. 2 Place a bowl containing the wine mixture over a saucepan of simmering water (make…

prep + cooking time 45 minutes serves 4 level easy INGREDIENTS 4 brioche buns, split in half¼ cup (60ml) olive oil1 large red onion, sliced thinly1 large red pepper, sliced thinly2 cloves garlic, crushed½ cup (125ml) smoky barbecue sauce2 tsp (10ml) smoked paprika4 large portobello mushrooms, sliced4 slices mozzarellato serve: American mustard and sliced pickles METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180°C for 3 minutes. 2 Taking care, pull out the air fryer pan and basket; place the bun bases in the basket. Slide the pan and basket back into the appliance. Keep the temperature set at 180°C and set the timer for 5 minutes; cook until the bun bases are toasted. Transfer them to a plate and cover to keep warm. Repeat with the bun lids.…

prep + cooking time 1 hour serves 6 level easy INGREDIENTS 6 mini orange sweet potatoes (1.2kg) (see tip)60g butter, melted2 cloves garlic, crushed½ tsp (2.5ml) ground cinnamon2 tsp (10ml) salt flakes100g thinly sliced pancetta1 tbsp (15ml) chopped chives WHIPPED CHIVE BUTTER 80g butter, softened1 tsp (5ml) maple syrup or honey2 tbsp (30ml) chopped chives METHOD 1 Wash the unpeeled sweet potatoes. Place on a chopping board and trim a little piece lengthways from one side so they sit flat. Place a chopstick on the board along each side of a sweet potato. Slice crossways at 1cm intervals, cutting through to the chopsticks (the chopsticks will prevent you from cutting all the way through). Repeat with the remaining sweet potatoes. Place on a tray. 2 Preheat a 6.2L/1.2kg capacity air…

prep + cooking time 1 hour serves 6 level easy INGREDIENTS 1kg pumpkin, unpeeled, cut into 3cm-thick wedges (smaller pumpkins work better)2 tbsp (30ml) extra virgin olive oil¼ cup (60ml/50g) pumpkin seeds, toasted250g feta, crumbledto serve: flat-leaf parsley leaves PUMPKIN SEED SALSA ½ cup (125ml/100g) pumpkin seeds1 cup (250ml) flat-leaf parsley leaves½ cup (125ml) extra virgin olive oil⅓ cup (80ml) lime juice1 small clove garlic, crushed METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 200°C for 3 minutes. 2 Place the pumpkin and oil in a large bowl; season to taste. Using your fingers, massage the oil onto each pumpkin wedge. 3 Taking care, pull out the air fryer pan and basket; place the pumpkin upright in the basket. Slide the pan and basket back into the appliance. Keep…

prep + cooking time 1¼ hours makes 4 level easy INGREDIENTS ¾ cup (180ml) vegetable stock, boiling2 tbsp (30ml) extra virgin olive oil1 cup (250ml) wholewheat couscous1 large red onion, chopped finely2 tsp (10ml) dried oregano250g cherry tomatoes, halved4 large mixed peppers12 marinated sun-dried tomatoes, halved100g kalamata olives, pitted and halved1 tsp (5ml) finely grated lemon zest2 tbsp (30ml) lemon juice⅓ cup (80ml) pumpkin seeds, toasted½ cup (125ml) oregano leaves (optional) BASIL & ROCKET YOGHURT 2 cups (500ml) basil leaves1 handful baby rocket leaves¾ cup (180ml) double cream yoghurt METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180°C for 3 minutes. 2 Place the boiling stock and 1 tbsp of the oil in a heatproof bowl; stir in the couscous. Stand, covered, for 5 minutes, then fluff with a…

TIP Garnish the pie with a few wafer-thin slices of fresh apple before baking for extra texture. TIP Check the pie after 25 minutes; if it’s browning too much, cover with foil and continue cooking. APPLE TART WITH HONEY Makes 1 tart Preparation: 15 minutes Baking time: 35 minutes Airfryer temperature: 180°C • 125ml butter, room temperature• 125ml sugar• 1 egg, beaten• pinch of salt• 5ml vanilla essence• 250ml flour• 10ml baking powder• 125ml milk• 1 x 385g tin sliced apples, drained and patted dry SAUCE • 15ml butter, melted• 30ml runny honey 1 Grease a 22cm oven-safe tart dish with a 1L capacity with butter. 2 Beat the butter and sugar until light and fluffy. Add the egg, vanilla and salt and beat until combined. Sift the flour and…

prep + cooking time 1 hour (+ cooling) makes 1 pie (serves 6) level medium INGREDIENTS 200g ready-rolled shortcrust pastry, defrosted75g butter, softened⅔ cup (160ml/150g) firmly packed brown sugar1 egg1 tsp (5ml) vanilla extract1 cup (250ml/150g) self-raising flour a pinch of salt¼ cup (60ml/45g) chocolate chips¾ cup (180ml/110g) assorted chocolates (see tip)to serve: icing sugar METHOD 1 Line a 20cm aluminium foil plate with the pastry. Trim any excess pastry and crimp the edges. Prick the bottom with a fork. Refrigerate for 30 minutes. 2 Preheat a 6.2L/1.2kg capacity air fryer to 170°C for 3 minutes. 3 Cover the pastry case with foil, then weigh the foil down with two metal spoons. Taking care, pull out the air fryer pan and basket; place the pastry case in the basket and…

prep + cooking time 20 minutes serves 2 level easy INGREDIENTS 30g butter, softened4 eggs¼ cup (60ml) pouring cream or milk4 rashers bacon4 slices wholegrain bread2 small tomatoes, halved100g feta, crumbled2 tsp (10ml) thyme leaves METHOD 1 Preheat a 6.2L/1.2kg air fryer to 180ºC for 3 minutes. Grease a 2-cup (500ml) heatproof dish or bowl generously with the butter – ensure that it will fit into a 6.2L/1.2kg capacity air fryer. 2 Crack the eggs into the dish, add the cream and season. Beat with a fork to combine. 3 Taking care, pull out the air fryer pan and basket; place the dish in the basket. Add the bacon and the bread next to it, propping up the bread against the sides of the dish, if necessary. Add the tomatoes…

TIP While traditionally a breakfast, you can also serve this Middle Eastern dish as a light supper. prep + cooking time 25 minutes serves 2 level easy INGREDIENTS 2 tbsp (30ml) finely chopped coriander stems2 tsp (10ml) extra virgin olive oil2 spring onions, finely chopped½ tsp (2.5ml) ground cumin½ tsp (2.5ml) smoked paprika1½ cups (375ml) arrabiata pasta sauce400g tin cannellini beans, drained, rinsed1 roasted red pepper, peeled and sliced3 eggs, at room temperature1 medium avocado, dicedto serve: salad leaves or micro greens and char-grilled split pita bread METHOD 1 Oil a 3-cup (750ml) 20cm ovenproof dish and ensure that it will fit into a 6.2L/1.2kg capacity air fryer. (You can also use two large ramekins and increase the eggs to four.) 2 Place the chopped coriander stems, oil, spring onion…

prep + cooking time 35 minutes serves 2 level easy INGREDIENTS ½ cup (125ml/45g) rolled oats½ tsp (2.5ml) ground ginger a pinch of salt1 tbsp (15ml) brown sugar2 tbsp (30ml) roasted almonds, chopped coarsely1 cup (250ml) milk1 tbsp (15ml) honey1 tsp (5ml) extra virgin olive oil125g blueberries, halved or whole2 ripe pears (200g), halved, cored, cut into wedges1 cup (250ml) double cream yoghurtto serve: ground cinnamon METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 160ºC for 3 minutes. Grease a 1L (4-cup) ovenproof dish and ensure that it will fit into the air fryer. 2 Combine the oats, ginger, salt, sugar and half the almonds in the dish. Whisk the milk, half the honey and the oil in a large jug until combined; add this to the oat mixture,…

prep + cooking time 20 minutes makes 3 cups level easy INGREDIENTS 1 tbsp (15ml) honey1 tbsp (15ml) sriracha1 tsp (5ml) smoked paprika1 tsp (5ml) fine salt1 tbsp (15ml) extra virgin olive oil½ cup (125ml/160g) raw almonds1 cup (250ml/150g) cashews½ cup (125ml/100g) pumpkin seeds¼ cup (60ml/35g) sunflower seeds½ cup (125ml/25g) flaked coconut METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 160ºC for 3 minutes. 2 Combine the honey, sriracha, paprika, salt and oil in a large bowl. Add the nuts and seeds; mix until well coated. 3 Taking care, pull out the air fryer pan and basket; line the basket with baking paper, then place the nut mixture in the basket, spreading it out in a single layer. Slide the pan and basket back into the appliance. Keep the…

prep + cooking time 1 hour makes 24 level easy INGREDIENTS 500g pork mince1 cup (250ml/100g) dried breadcrumbs1 egg, beaten lightly2 cloves garlic, crushed¼ cup (60ml) finely chopped dill1 tbsp (15ml) caraway seeds½ cup (125ml) onion marmalade2 tsp (10ml) apple cider vinegar1 sheet (400g) frozen puff pastry, just thawed2 egg yolks1 tsp (5ml) caraway seeds, extraolive oil in a spray bottleto serve: your favourite dipping sauce METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3 minutes. 2 Combine the pork mince, breadcrumbs, egg, garlic, dill, caraway seeds, caramelised onion and vinegar in a large bowl; season well. 3 Cut the pastry sheet in half lengthways. Spoon equal amounts of the pork mixture lengthways along the centre of each pastry piece and roll the pastry over to enclose…

prep + cooking time 40 minutes serves 4 level medium INGREDIENTS 175g thin asparagus spears1 head broccoli1 medium carrot150g oyster mushrooms⅔ cup (165ml/100g) self-raising flour½ tsp (2.5ml) fine salt1 egg1 tbsp (15ml) sriracha¾ cup (180ml) chilled sparkling water2¼ cups (562.5ml/185g) panko breadcrumbs100ml extra virgin olive oilto serve: soy or ponzu sauce, finely chopped red chilli and toasted sesame seeds METHOD 1 Trim the asparagus, cut the broccoli into florets and the carrot into 5mm slices on a slight diagonal. Separate the mushrooms, if necessary. 2 Combine the flour and salt in a large bowl. Place the egg, sriracha and sparkling water in a jug and whisk to combine. Add the egg mixture to the flour mixture and whisk until just combined. 3 Preheat a 6.2L/1.2kg capacity air fryer to 180°C…

TIP You can find wonton skins in the freezer section of your local deli or Asian grocer. Thaw before using. prep + cooking time 40 minutes serves 4 level easy INGREDIENTS 270g packet wonton skinsolive oil in a spray bottle1 small red onion¼ cup (60ml) lime juice900g pineapple4 baby cucumbers1 long red chilli2 tbsp (30ml) brown sugar1 tbsp (15ml) soy sauce2 tbsp (30ml) mint leaves2 tbsp (30ml) coriander leaves2 tbsp (30ml) crispy onion sprinkle¼ cup (60ml) roasted peanuts, roughly choppedto serve: lime wedges METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180°C for 3 minutes. 2 Working with 10 wonton skins at a time, spray both sides with oil. Pull out the air fryer pan and basket, then remove the basket from the pan. Carefully place the wonton skins…

prep + cooking time 45 minutes serves 4 level easy INGREDIENTS 500g ready-made filled pasta, such as agnolotti or ravioli3 eggs1¼ cups (310ml/100g) finely grated Parmesan2 cups (500ml/150g) panko breadcrumbs½ tsp (2.5ml) salt flakesolive oil in a spray bottle1 cup (250ml) arrabiata pasta sauce, heated SALSA VERDE 1 cup (250ml) flat-leaf parsley½ cup (125ml) baby spinach leaves2 gherkin pickles½ cup (125ml) extra virgin olive oil2 tbsp (30ml) lemon juice1 clove garlic, crushed METHOD 1 Cook the pasta in a large saucepan of boiling water, according to the packet instructions; drain, then cool under cold running water. Spread out over a tray to air-dry. 2 Meanwhile, to make the salsa verde, process the ingredients until smooth and season to taste. 3 Preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3…

prep + cooking time 40 minutes serves 4 level medium INGREDIENTS 1kg small sweet potatoes (see tip)1 tbsp (15ml) extra virgin olive oil¼ cup (60ml/35g) flour1 egg1 tbsp (15ml) ground cumin1 tbsp (15ml) ground coriander1 tsp (5ml) ground turmeric2 tsp (10ml) sea salt flakes¼ cup (60ml/40g) sesame seeds⅔ cup (160ml/50g) panko breadcrumbs4 x 200g hake filletsolive oil in a spray bottleto serve: lime wedges YOGHURT TARTARE ½ cup (125ml) double cream yoghurt2 tsp (10ml) lime juice2 baby gherkins, chopped finely2 spring onions, chopped finely1 tbsp (15ml) finely chopped dill METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3 minutes. 2 Scrub the sweet potatoes, pat dry and then cut into chips. Place the chips in a large bowl with oil and season to taste; mix well to…

prep + cooking time 1 hour makes 6 level medium INGREDIENTS 3 chicken breast fillets (600g)½ cup (125ml/75g) flour2 eggs1 clove garlic, crushed1½ cups (375ml/110g) panko breadcrumbs1 tsp (5ml) paprika2 tsp (10ml) finely grated lemon zest1 tbsp (15ml) finely chopped flat-leaf parsleyolive oil in a spray bottle1 cup (250ml) tomato pasta sauce160g mozzarella, sliced¼ cup (60ml) finely grated Parmesanto serve: baby rocket, roasted vine tomatoes (see tip) and lemon wedges METHOD 1 Cut the chicken fillets in half horizontally to make six pieces. Place the chicken between two sheets of plastic wrap and pound gently with a rolling pin until even in thickness. 2 Place the flour in a small bowl and season to taste. Lightly beat the eggs, garlic and 1 tbsp water in a second bowl. Place the…

TIP The chicken can be prepared to the end of step 2 up to 4 hours ahead; refrigerate until required. prep + cooking time 25 minutes serves 4 level medium INGREDIENTS ½ cup (125ml/75g) flour2 eggs1 cup (250ml/75g) panko breadcrumbs½ cup (125ml) finely grated Parmesan¼ cup (60ml) coarsely chopped flat-leaf parsley2 tsp (10ml) finely grated lemon zest12 mini chicken fillets (900g)olive oil in a spray bottle2 tsp (10ml) lemon juiceto serve: mixed salad leaves and lemon wedges SPICY MAYONNAISE ⅔ cup (160ml) mayonnaise1 tsp (5ml) peri-peri spice2 tsp (10ml) lemon juice METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3 minutes. 2 Place the flour in a shallow bowl; season with salt and freshly ground black pepper. Lightly beat the eggs in a second shallow bowl. Combine…

LAMB RIBLETS WITH CORIANDER Serve with a fresh coriander sauce for a double dose of delicious flavour. Serves 4 Preparation: 15 minutes Cooking time: 30 minutes Airfryer temperature: 180°C • 1kg lamb riblets• 5ml sea salt flakes• 10ml coarsely ground coriander seeds• 3ml each brown sugar and ground black pepper• a large pinch of ground cloves HERB SAUCE • 125ml fresh coriander• 125ml fresh basil• 50g toasted mixed nuts, roughly chopped• 60ml grated Parmesan• about 60ml olive oil• lemon wedges and chopped red chilli to serve 1 Mix the salt, coriander seeds, brown sugar, black pepper and cloves together and rub the ribs with the mixture. 2 Carefully pull out the pan and basket of your 1.4kg/7.3L capacity Philips Airfryer XXL; arrange the spiced ribs in the basket in a…

TIP Make sure your skewers fit in your airfryer before you begin and, if you want to add veggies like sweet pepper cubes, remember to cut them the same size as your chicken for even cooking. CURRIED CHICKEN SOSATIES You can turn up the heat with a spicier masala! Makes 12 skewers Preparation: 15 minutes, plus 15 minutes marinating time Cooking time: 15–20 minutes Airfryer temperature: 190°C • 12 chicken thigh fillets, each cut into 3 pieces• 15ml olive oil• 15ml mild masala curry powder• 3ml each paprika, ground cumin and turmeric• 5ml mustard powder• salt and black pepper to taste• 10ml vinegar• 1 red onion, quartered and cut into petals• 24 soft Turkish dried apricots• 24 fresh bay or lemon leaves• 15ml apricot jam• 15ml chutney• 1 lemon cut…

prep + cooking time 30 minutes serves 2 level easy INGREDIENTS 500g beef mince½ cup (125ml) grated Parmesan½ cup (125ml) panko breadcrumbs½ tsp (2.5ml) fennel seeds, crusheda large pinch of dried thyme1 egg, beaten lightly1 clove garlic, crushed⅓ cup (80ml) arrabiata pasta sauce75g mozzarella, sliced thinly½ medium baby marrow, sliced6 thin asparagus, halved lengthways and crossways100g brown mushrooms, sliced thinly75g chorizo, sliced thinly¼ cup (60ml) fresh basil METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 200°C for 3 minutes. 2 Combine the beef, Parmesan, breadcrumbs, fennel, thyme, egg and garlic in a bowl; season to taste. 3 Flatten the mince mixture to form an 18cm round on a 22cm baking paper round. 4 Taking care, pull out the air fryer pan and basket; lower the pizza base, on the…

prep + cooking time 35 minutes serves 4 level easy INGREDIENTS 2 chicken breast fillets, 150g each2 cups (500ml/80g) cornflakes⅔ cup (160ml/105g) flour2 tsp (10ml) ground paprika1 tsp (5ml) onion powder⅓ cup (80ml) finely grated Parmesan2 eggsolive oil in a spray bottle⅔ cup (160ml) aïoli2 tsp (10ml) srirachato serve: lemon wedges METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180ºC for 3 minutes. 2 Cut the chicken into nugget-sized pieces. Crush the cornflakes by hand in a medium bowl until coarsely crushed. Add 1/3 cup of the flour, the paprika, onion powder and Parmesan to the bowl; season with salt and freshly ground black pepper. Lightly beat the eggs in another medium bowl. Place the remaining flour in a third bowl. Dust a few of the chicken pieces at…

prep + cooking time 25 minutes serves 8 level easy INGREDIENTS 1 tsp (5ml) ground allspice½ tsp (2.5ml) dried thyme1½ tsp (7.5ml) Cayenne pepper1tsp (5ml) ground cinnamon1½ tsp (7.5ml) garlic powder2 tbsp (30ml) brown sugar¼ cup (60ml) olive oil800g firm white skinless fish fillets16 small flour tortillasolive oil in a spray bottleto serve: lime cheeks AVOCADO CREAM 2 medium avocados½ cup (125ml) sour cream2 tbsp (30ml) fresh lime juice SLAW 350g green cabbage, shredded2 cups (500ml) coriander leaves1 small red onion, sliced thinly1 long green chilli, seeded, sliced thinly METHOD 1 Combine the allspice, thyme, pepper, cinnamon, garlic powder, sugar and oil in a medium bowl; add the fish and toss to coat. Season with salt. 2 To make the avocado cream, blend or process the ingredients until smooth. Season…

FETA & OREGANO FRIES prep + cooking time 15 minutes • serves 4 Preheat a 6.2L/1.2kg capacity air fryer to 200ºC for 3 minutes. Place 700g frozen fries in the air fryer basket with 8 unpeeled cloves garlic; spray with cooking oil. Keep temperature the same and set timer for 10 minutes; cook, turning halfway through the cooking time, until fries are golden. Tip the fries into a large bowl. Crumble over 100g feta and sprinkle with 1 tsp salt flakes and 1 tsp dried oregano; toss to combine. BABY MARROW FRIES prep + cooking time 15 minutes • serves 4 Cut 3 large baby marrows (450g) in half crossways. Cut baby marrow halves into 1cm-thick ‘fries’. Combine ⅔ cup ground almonds (or panko breadcrumbs), ½ cup finely grated Parmesan,…

prep + cooking time 40 minutes (+ refrigeration) serves 4 level medium INGREDIENTS 2½ cups (625ml/375g) frozen edamame (soy beans, shelled)400g tin chickpeas, drained and rinsed1 medium onion, chopped3 cloves garlic1 cup (250ml) coarsely chopped flat-leaf parsley½ cup (125ml) coarsely chopped mint1 cup (250ml) coarsely chopped coriander½ cup (125ml/75g) cake flour1 tsp (5ml) fine salt2 tsp (10ml) ground cumin1 tsp (5ml) Moroccan spice mixolive oil in a spray bottleto serve: char-grilled pita breads, extra herbs and lemon wedges TAHINI SAUCE ½ cup (125ml) double cream yoghurt1½ tbsp (22.5ml) tahini1 clove garlic, crushed2 tsp (10ml) fresh lemon juice METHOD 1 Place the frozen edamame in a bowl; pour over boiling water. Allow to stand for 1 minute; drain. Cool under cold running water. Process 2 cups edamame, the chickpeas, onion, garlic,…

prep + cooking time 35 minutes makes 6 level easy INGREDIENTS 6 mealies (1.5kg), in husks100g fresh goat’s cheese, crumbledfinely grated zest of 1 lime¼ cup (60ml) coriander leaves¼ cup (60ml) crispy onion sprinklesto serve: lime wedges SRIRACHA & LIME BUTTER 125g chopped butter, softened¼ cup (60ml) sriracha2 tsp (10ml) fresh lime juice METHOD 1 Cook the mealies in their husks in a large saucepan of boiling salted water for 3 minutes or until almost tender; drain. Allow to cool. Peel back the husks then remove and discard the silks. Tie the husks back with kitchen string. 2 Preheat a 6.2L/1.2kg capacity air fryer to 200°C for 3 minutes. 3 Bend the husks back so that the mealies will fit in the air fryer basket; wrap just the husks in…

prep + cooking time 45 minutes serves 6 level easy INGREDIENTS 750g potatoes, peeled⅔ cup (160ml) pouring cream, warmed⅓ cup (80ml) milk, warmed1 tbsp (15ml) rosemary leaves2 cloves garlic, crushed1 small onion, sliced thinly1 cup (250ml/120g) grated Gruyère cheeseto serve: sea salt flakes METHOD 1 Using a mandoline, V-slicer or sharp knife, slice the potatoes very thinly. 2 Whisk the cream, milk, rosemary and garlic in a large jug until combined, then season to taste. 3 Layer the potato slices, onion and cream mixture in a round 20cm ovenproof dish, finishing with the cream mixture. Using your hands, press down on the potatoes firmly. 4 Preheat a 6.2L/1.2kg capacity air fryer to 160°C for 3 minutes. 5 Taking care, place the dish in the air fryer basket; cook for 25…

prep + cooking time 35 minutes serves 4 level easy INGREDIENTS 300g broccoli300g Brussels sprouts240g kale, stems removed and discarded2 tbsp (30ml) olive oil2 tbsp (30ml) honey olive oil in a spray bottle2 cloves garlic, sliced thinly75g prosciutto⅓ cup (80ml) roasted chopped almonds GREEN TAHINI 2 tbsp (30ml) tahini2 tbsp (30ml) lemon juice1tbsp (15ml) extra virgin olive oil⅓ cup (80ml) baby spinach leaves, stems removed METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 200°C for 3 minutes. 2 Cut the broccoli into florets. Trim the bases and remove the tough outer leaves from the Brussels sprouts. Tear leaves from the kale into smaller pieces. 3 Combine the olive oil and honey in a medium bowl. Add the broccoli and Brussels sprouts to the bowl; toss well to coat. Season…

prep + cooking time 1¼ hours serves 8 level medium INGREDIENTS 125g butter, softened1 cup (250ml/220g) firmly packed brown sugar1 tsp (5ml) vanilla extract2 eggs1½ cups (375ml/350g) mashed ripe banana (see tip)¼ cup (60ml) maple syrup1⅔ cups (410ml/250g) cake flour1 tsp (5ml) baking powder1 tsp (5ml) bicarbonate of soda1½ tsp (7.5ml) ground cinnamon a pinch of salt½ cup (125ml) coarsely chopped roasted walnuts2 small bananas (130g each), halved lengthways2 tbsp (30ml) demerara sugar to serve: ricotta and honey METHOD 1 Grease a 10.5 x 20cm loaf pan; line the base and sides with baking paper, ensuring that the paper sits flush with the rim. 2 Beat the butter, brown sugar and vanilla in a medium bowl with an electric mixer until pale and fluffy. Beat in the eggs, one at…

prep + cooking time 1¼ hours (+ cooling) serves 12 level medium INGREDIENTS 8 eggs, at room temperature440g Nutella½ cup (125ml/75g) self-raising flour110g Nutella, extra1 cup (250ml) thickened cream, whippedto serve: raspberries and cocoa powder METHOD 1 Grease a 19cm round non-stick springform cake pan; line the base only with baking paper. 2 Beat 4 eggs with an electric mixer on high speed for 10 minutes or until tripled in volume. 3 Place 220g Nutella and 2 tbsp boiling water in a microwave-safe bowl. Microwave on HIGH (100%) for 20 seconds. Whisk until smooth. 4 Preheat a 6.2L/1.2kg capacity air fryer to 160°C for 3 minutes. 5 Whisk a quarter of the beaten egg into the melted Nutella until combined, then fold in ¼ cup flour. Gently fold in the…

TIP Use a zesting tool to create thin strips of rind; if you don’t have one, peel large pieces of rind, avoiding the pith, then cut into thin strips or use a fine grater. prep + cooking time 1½ hours (+ cooling) serves 12 level easy INGREDIENTS 3 eggs1⅓ cups (330ml/295g) firmly packed brown sugar1 cup (250ml) extra virgin olive oil3 cups (750ml/720g) coarsely grated carrot1 cup (250ml/120g) coarsely chopped walnuts2½ cups (625ml/375g) self-raising flour½ tsp (2.5ml) bicarbonate of soda2 tsp (10ml) mixed spice250g cream cheese, softened¾ cup (180ml) lemon curdto serve: lemon zest (see tip) METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 160°C for 5 minutes. Grease a deep, round 20cm springform cake pan; line the base and sides with baking paper and ensure that the pan…

prep + cooking time 45 minutes serves 8 level medium INGREDIENTS 125g butter, chopped coarsely¼ cup (60ml/40g) icing sugar1¼ cups (310ml/185g) cake flour3 eggs1 cup (250ml/220g) castor sugar2 tsp (10ml) finely grated lemon zest½ cup (125ml) lemon juiceolive oil in a spray bottle1 medium lemon, sliced thinly2 tbsp (30ml) castor sugar, extrato serve: extra icing sugar, to dust METHOD 1 Preheat a 6.2L/1.2kg capacity air fryer to 180°C for 3 minutes. Grease a 20cm loose-based tart pan. 2 Beat the butter and icing sugar in a small bowl with an electric mixer until smooth. Stir in 1 cup of flour until a dough forms. Press the mixture evenly over the base and up the side of the pan. Fold a length of foil into a long strip and place under…